Blueberry And Toasted Pecan Salad

By á-174942

Ingredients

• BALSAMIC VINAIGRETTE:
• 1/2 cup pecan halves
• 2 tablespoons butter melted
• 1 cup fresh blueberries
• 5 cups fresh spinach leaves or leaf greens rinsed, dried
• 1/2 cup extra-virgin olive oil
• 3 tablespoons good quality balsamic vinegar

Preparation

Step 1

Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.

To make vinaigrette, whisk together olive oil and balsamic vinegar. Drizzle salad with the vinaigrette and serve immediately.

This recipe yields 4 servings.